This is the Fail-Proof Way to Cook Crispy Tofu
You’ll wonder how you ever survived without this recipe!
Forget the roll of paper towels and cheesecloth you’ve used in the past, to soak up every drop of liquid from your tofu [trust me on this]! And, you won’t need to fry the tofu only to have it crumble into pieces. This method of cooking tofu will make you a believer in this crispy, meatiness version.
I was never big on cooking tofu, although I’ve been a vegetarian for 38 years — tofu wasn’t my thing! My diet consists of simple foods, with plenty of fruits, vegetables, whole grains, fish, and poultry. I avoid foods high in bad fats, sugars, and sodium — that’s it!
My youngest son, who loves Asian-inspired foods, encouraged me to cook tofu. Although skeptical, I was willing to give it a try. I browsed the Internet to find recipes for making crispy tofu. As a non-tofu cook, I was hesitant. But, the one recipe I found was interesting. The recipe credited Mark Bittman for his brilliance in suggesting that you freeze (yep) and boil your tofu first [who would’ve thought]. The tofu freezes into a block of ice [I know, doesn’t make sense, but it works]. The freezing/boiling process results in a chewy, meaty-textured tofu — brilliant!
The next step in the recipe was to fry the tofu in oil (nope!). I didn’t want to waste time standing over the…
